easy coconut dessert

coconut galette

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Best time to eat this coconut galette? Right after it comes out of the oven. Oh, yes, warm and creamy, you’re going to experience a pastry that isn’t too sweet. Isn’t too creamy. Isn’t too rich. But, just right.

With just five ingredients, you’re going to have a tasty dessert that can be refrigerated for later if there’s any leftover. Served with some fresh berries adds a new dimension of freshness. If you want to put a meringue on top, have at it. Change it from a galette to a pie.

Using frozen coconut makes all the difference in this recipe. It’s like you just schlepped through the jungle, shook a coconut tree and cracked open that delicious goodness. Another option you can change up would be to use coconut milk rather than almond milk. You’d get even more of a coconutteeee taste.
coconut galette

coconut galette

Yield: Serves about 6


  • Preheat oven to 350
  • 2 sheets puff pastry, thawed then mold into a larger ‘square’ about 8x8”
  • 2 eggs, beaten + 1 egg white
  • ¼ cup sugar
  • Pinch sea salt
  • 1 package (6 oz.) coconut, previously frozen
  • ¼ cup + 2 Tbl. almond milk
  • Powdered sugar
  • Fresh berries


  • Lightly coat an 8” pie pan with cooking spray. Cut a piece of parchment paper to fit into it and slightly up the sides.
  • Place the puff pastry dough in the pie pan with the sides hanging over.
  • In a mixing bowl, combine two eggs, sugar, salt, coconut and almond milk. Blend well.
  • Pour into the pie pan. Gently pull the sides onto the batter and shape irregularly on top the pie.
  • Use a pastry brush to coat the exposed puff pastry with some of the egg white. Put the pan on a cookie sheet and bake in a preheated 350 oven for about 22-25 minutes. Remove & cool.


If the exposed pastry dough is browning more than you want, simply place a foil tent lightly on the pie.

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coconut galette


  1. Karen Darensburg

    ally. I am back in new Mexico now,. meeting and spending a day with you and Claudine was great fun !!!! love your web site !!!! stay in touch!! Karen. [email protected]

    • Karen! What fun we had! Yes, now that I have your email we’ll stay forever connected. Thanks for hanging out w/me in my virtual kitchen! xoxo hugs! ~ally

  2. Holy cow… or should I say holy Cowbelle?! 🙂 Your foodie imagination and luscious creation (and photos) ignited an extreme longing for coconut — but then, I’ve come to expect that from your posts! xo

    • Ooohhhhhhh, my princess coconut angel! I love you! Thanks and BIGGER THANKS! Eat this up quickly b/c it’s wonderful that first and second day! xoxo

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